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Eclair Cake Recipe

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This no-bake eclair cake features layers of graham crackers, creamy vanilla pudding, and chocolate frosting that soften into an elegant dessert reminiscent of classic French éclairs. Perfect for potlucks and parties!

Ingredients

Scale
  • 1 box (14.4 oz) honey graham crackers (about 3 sleeves)
  • 2 packages (3.4 oz each) instant vanilla pudding mix
  • 3 cups whole milk, cold
  • 1 container (16 oz) Cool Whip, thawed
  • 1 container (16 oz) chocolate frosting
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Prepare the baking dish: Line the bottom of a 9×13-inch baking dish with a single layer of whole graham crackers, breaking them as needed to fit. You should be able to fit about 9 full crackers in a single layer.
  2. Make the pudding mixture: In a large mixing bowl, combine the instant vanilla pudding mix and cold milk. Using an electric mixer or whisk, beat for 2 minutes until the mixture thickens and becomes smooth. Let it sit for 2-3 minutes to set up.
  3. Fold in Cool Whip: Add the entire container of Cool Whip to the pudding mixture. Using a rubber spatula, gently fold together until completely combined and no streaks remain. The mixture should be light, fluffy, and evenly blended. If using vanilla extract, fold it in at this stage.
  4. Assemble the first layer: Spread half of the pudding mixture evenly over the graham cracker base in the pan, smoothing it to the edges with your spatula.
  5. Add second graham cracker layer: Place another complete layer of graham crackers on top of the pudding layer, again breaking crackers to fit as needed.
  6. Add remaining pudding: Spread the remaining pudding mixture over the second layer of graham crackers, smoothing evenly to cover all crackers completely.
  7. Top with final graham cracker layer: Add a final layer of graham crackers on top of the pudding.
  8. Prepare chocolate topping: Remove the lid from the chocolate frosting container and microwave for 20-30 seconds to soften it slightly, making it easier to spread. Stir until smooth.
  9. Frost the top: Pour the softened chocolate frosting over the top layer of graham crackers. Using an offset spatula or the back of a spoon, spread the frosting evenly across the entire surface, covering all crackers completely.
  10. Chill thoroughly: Cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours). The longer it sits, the better the graham crackers will soften into cake-like layers.
  11. Serve: Cut into squares using a sharp knife, wiping the blade clean between cuts for neat slices. Serve cold directly from the refrigerator.

Notes

  • Chilling is essential: The dessert needs time for the graham crackers to soften. It’s truly best when made the night before.
  • Pudding consistency: Make sure to use instant pudding, not cook-and-serve pudding.
  • Frosting tip: If you prefer homemade chocolate ganache, heat 1 cup heavy cream until simmering, then pour over 8 ounces chopped chocolate. Stir until smooth and let cool slightly before spreading.
  • Storage: Keep covered in the refrigerator for up to 4 days. The texture is best within the first 2-3 days.
  • Serving temperature: This dessert is best served cold. Let guests know to keep it refrigerated at gatherings.

Nutrition

Find it online: https://focialy.com/eclair-cake-recipe/